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Monday, December 26, 2011

Carrot Cake

but if you by any chance feel like baking a cake for new year's eve...

I love to share my favorite and easy cake recipe with you

~ Carrot Cake ~

happy Holiday week to all of you!

Carrot Cake

for the cake

500 gr grated carrots

250 gr brown sugar

200 gr flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

4 eggs

250 ml mild olive oil

1 teaspoon vanilla extract

100 gr chopped walnuts

50 gr grated unsweetened coconut

100 gr raisins

3 table spoons apricot jam

for the frosting

200 gr cream cheese (Philadelphia, or monchou in Dutch)

50 gr salted butter

2 teaspoons lemon juice

2 teaspoons vanilla extract

450 gr icing sugar (about 2 cups)

preheat the oven to 180C - 356F. With a spoon, stir the first six ingredients for the cake. Add the eggs, olive oil, vanilla extract and stir again with the spoon. Add the walnuts, coconut, raisins and stir again. Separate the mixture into two round baking tins, put them in the oven for about 30 minutes. Let the cakes cool down.

Spread the apricot jam over one of the cakes, put the other cake on top.

~ sometimes I prefer 2 smaller sized cakes instead of 1 large one. I then use a smaller tin and bake 4 little cakes, spread the apricot jam over 2 of them, place the other 2 on top and voila: 2 cakes. Consider a shorter baking time (25 minutes instead of 30) and it works well to make 2 at a time, instead of buying 4 tins ~

For the icing mix at medium speed the cream cheese and butter to a soft cream. Add the lemon juice and vanilla extract, mix well. Add the icing sugar slowly and mix at low speed, to avoid a dusty kitchen. Mix well into a smooth icing cream. Spread the icing over the cake(s) and keep in the refrigerator for at least an hour before serving.